title says it all.
the recipe I use I can sub out splenda for brown sugar but it does have maple syrup, 1/2c in 1qt of water. I do not have a LC replacement for that syrup.
So I'm trying to decide how much of that syrup is actually absorbed into the fish as it's carried in with the salty water, I assume a negligible amount as the saturation is so low in the solution you would need to absorb cups of the solution to get fractions of a teaspoon of the syrup in the cells of the meat.